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roast recipes
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<blockquote data-quote="mstang67chic" data-source="post: 254591" data-attributes="member: 2459"><p>I'm no help with a London Broil....I think I've eaten it maybe once in my life. LOL As for roasts....I go pretty basic.</p><p></p><p>I put mine in the crock pot frozen (around 1:00 on high if I'm home...in the morning on low if I'm not) with some water, onioin, black pepper and a little garlic powder. Or, I will slow roast it in the oven for about 4-5 hours with the same ingredients, adding potatoes near the end of the cooking time. </p><p></p><p>Now that I think about it though...couldn't you marinade the LB and cook it like a roast too? </p><p></p><p>I had an uncle who would make marinades out of whatever he found in the frig door. Pickle juice, ketchup, mustard, olive juice....whatever was in there, he would use. husband and I get one called Dale's Steak Seasoning. It comes in a clear plastic bottle similar to a 20 oz soda. I've used it by itself or mixed it with a cream soup depending on my mood and what meat I'm cooking. It has a lot of soy sauce so you get kind of a teriyaki flavor to whatever you cook. And, I've used it on more than beef...pork, chicken...pretty much anything you want although I don't know how it would taste with fish.</p><p></p><p>Another idea...at work, we have what we fondly call a "roach coach" that comes by every day and sells us food. Mostly he has stuff that is deep fried or cooked on a grill but he has this beef wrap that I love. It's basically (to my eyes anyway) loose beef that looks to have been a roast, cooked and wrapped in a flat bread with onions, peppers and cheese. To do it at home, I would guess you would just cook your roast (possibly ahead of time), shred it and make your wraps however you want. It's very good and very filling and you could make it with anything you wanted if you don't want the onions or peppers.</p></blockquote><p></p>
[QUOTE="mstang67chic, post: 254591, member: 2459"] I'm no help with a London Broil....I think I've eaten it maybe once in my life. LOL As for roasts....I go pretty basic. I put mine in the crock pot frozen (around 1:00 on high if I'm home...in the morning on low if I'm not) with some water, onioin, black pepper and a little garlic powder. Or, I will slow roast it in the oven for about 4-5 hours with the same ingredients, adding potatoes near the end of the cooking time. Now that I think about it though...couldn't you marinade the LB and cook it like a roast too? I had an uncle who would make marinades out of whatever he found in the frig door. Pickle juice, ketchup, mustard, olive juice....whatever was in there, he would use. husband and I get one called Dale's Steak Seasoning. It comes in a clear plastic bottle similar to a 20 oz soda. I've used it by itself or mixed it with a cream soup depending on my mood and what meat I'm cooking. It has a lot of soy sauce so you get kind of a teriyaki flavor to whatever you cook. And, I've used it on more than beef...pork, chicken...pretty much anything you want although I don't know how it would taste with fish. Another idea...at work, we have what we fondly call a "roach coach" that comes by every day and sells us food. Mostly he has stuff that is deep fried or cooked on a grill but he has this beef wrap that I love. It's basically (to my eyes anyway) loose beef that looks to have been a roast, cooked and wrapped in a flat bread with onions, peppers and cheese. To do it at home, I would guess you would just cook your roast (possibly ahead of time), shred it and make your wraps however you want. It's very good and very filling and you could make it with anything you wanted if you don't want the onions or peppers. [/QUOTE]
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